Corned Beef & Cabbage

Being almost 100% Irish, Corned Beef & Cabbage is a meal I have known all my life. It’s the number one meal that is truly associated with the Irish or St. Patrick’s Day (even though this holiday isn’t actually an Irish holiday but an American one). But truly, this dish isn’t something I made my family until recently.

But now that we have made it over the last few years, we LOVE it! It’s another wonderful one-pot meal that give us the opportunity to also talk about my family’s heritage. This is actually the perfect meal for my daughter because she doesn’t like food too spicy. But I remind her all the time, neither do the Irish!

While this dish isn’t really complicated, it takes a few hours to make. The recipe starts with cooking the corned beef brisket and onions in water for several hours. This makes the meat so tender, it doesn’t need a knife to cut through.

Once the meat and onions do their thang, I added the potatoes, carrots and of course, the head of cabbage. I used red potatoes but you can use whatever potatoes you enjoy.

For anyone afraid of cabbage, don’t be. The cabbage in this recipe doesn’t over-power the flavor of the dish. And while you still get the cabbage smell while it cooks, the taste is very subtle. It’s a wonderful compliment to the meat.

I paired this Corned Beef & Cabbage recipe with Scout & Cellar’s 2017 Punkt Genau Blauer Zweigelt from Niederosterreich, Austria. It’s made with 100% Zweigelt and is very Earthy and light. It’s very similar to a Pinot Noir so it works great with the brisket.

I really love this dish this time of year. It’s wonderful for your St. Patrick’s Day celebration! Enjoy!